Parsley Cream Sauce
A vibrant green cream sauce blended from parsley purée with cream, shallots, and garlic.
Ingredients
Parsley leaves (washed)
200 g
Scallions (chopped)
2
Garlic
to taste
Butter
1 tbsp+to taste
Cream
to taste
Instructions
1
Preparing the Parsley
Wash the parsley, place in boiling salted water for 1 minute, remove and transfer to ice water to cool. Drain and squeeze out excess moisture by hand, then chop finely.
2
Making the Scallion-Garlic Base
Blanch the scallions and garlic in salted boiling water for 1 minute, then drain. Place them in a saucepan with 1 tbsp butter, cover, and cook over low heat for 30 minutes. Peel off the first layer of skin from the scallions and garlic, cut them lengthwise, and remove the sprouts.
3
Blending into a Purée
Combine the parsley, scallions, and garlic in a blender and purée until smooth, then pass through a fine sieve.
4
Finishing the Sauce
Place the parsley purée in a saucepan, add 1 tbsp butter, and heat over low heat while stirring constantly. Pour in the cream and bring to a simmer. Stir in the scallion-garlic purée, season to taste, and keep warm until ready to serve.
